Deviled Eggs with Caviar

Ingredients

8 large eggs

⅓ c. mayonnaise

2 tsp. coarse-grain mustard

.13 tsp. pepper

black lumpfish caviar

Minced fresh chives or green part of scallions

Directions

Put eggs in a large saucepan with cold water to cover by 1 inch. Cover and bring to a boil. Remove from heat and let stand covered 18 minutes. Pour off water and shake pan until all eggs are cracked all over. Put pan under cold running water to stop further cooking. When eggs are cool enough to handle, remove shells.

Cut eggs in half lengthwise and remove yolks, leaving white halves intact. Using a rubber spatula, press yolks through a strainer into a medium bowl. Stir in mayonnaise, mustard and pepper until blended.

Spoon or pipe into egg whites. Arrange on a platter. Serve within 1 hour, or cover with plastic wrap gently pressed directly onto surface of eggs and refrigerate up to 1 day.

Just before serving, garnish each egg with a dab of caviar and some chives.

The eggs can be prepared through Step 3 up to 1 day ahead.

Tips & Techniques

Prep Tip: The eggs can be prepared through Step 3 up to 1 day ahead. Process the hard-cooked egg yolks, mayonnaise, mustard and pepper in a food processor until smooth.